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KMID : 1007520210300050653
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Food Science and Biotechnology
2021 Volume.30 No. 5 p.653 ~ p.661
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Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein
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Park Hye-Rin
Kim Ga-Hyun
Na Ye-Seul
Oh Ji-Eun
Cho Mi-Sook
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Abstract
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A high-protein diet has a variety of beneficial effects and mixing isolated soybean protein (ISP) with whey protein (WP) reported to increases health and functional advantages. The objective of this study was to determine an adequate ratio for mixing these two proteins by evaluating the physical and sensory properties of protein-fortified samples. Samples with 5 different ratios of ISP to WP ranging from 100:0 to 0:100 were prepared. Proximate composition, density, spread factor, hardness and color values of five samples were measured and consumer acceptance test were conducted by 117 panelists to evaluate physicochemical and sensory properties of protein-fortified cookies. In a consumer acceptance test, the combination of ISP and WP increased consumer acceptance, and the highest overall acceptance was obtained when ISP and WP were used in a one to one ratio. As the ISP content increased, the density was higher, and the spreadability was the lowest. On the other hand, as WP increased, hardness increased significantly, and L*, a* and b* values increased (p?
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KEYWORD
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Protein fortification, Cookie, Isolated soybean protein, Whey protein, Physicochemical, Consumer acceptability
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